With a hearty beef filling, gooey cheese and zesty sauce, this enchilada dish is impossible to resist—especially when it’s topped with a cool dollop of sour cream. The best part: The filling simmers away untended in the slow cooker, freeing you up for other things.
HANDS-ON TIME
30 minutes
TOTAL TIME
7½ hours
MAKES
5 servings
INGREDIENTS
900 g stewing beef cubes or cubed beef pot roast (such as inside blade)
1 sweet onion, diced
3 cloves garlic, minced
1 jalapeño pepper, seeded and diced
1½ cups sodium-reduced beef broth
½ cup bottled strained tomatoes (passata)
¼ cup tomato paste
1 tbsp ancho chili powder
2 tsp ground cumin
1 tsp dried oregano
½ tsp each salt and pepper
¼ cup all-purpose flour
3 tbsp cold water
3 tbsp lime juice
10 small (7-inch/18 cm) soft flour tortillas
1½ cups shredded Monterey Jack cheese
2 green onions, chopped
¼ cup fresh cilantro leaves
DIRECTIONS
In slow cooker, combine beef, onion, garlic, jalapeño pepper, broth, strained tomatoes, tomato paste, chili powder, cumin, oregano, salt and pepper. Cover and cook on low until beef is tender, 7 to 8 hours.
Using slotted spoon, transfer beef to bowl; using potato masher, break up beef until coarsely shredded.
Meanwhile, whisk together flour, cold water and lime juice. Whisk into liquid in slow cooker; cover and cook on high until slightly thickened, about 15 minutes.
Stir ⅔ cup of the sauce into beef mixture. (Make-ahead: Let beef mixture and remaining sauce cool separately for 30 minutes. Cover and refrigerate in separate airtight containers for up to 2 days. Reheat separately;
continue with recipe.)
Spread ⅔ cup of the sauce in 13- x 9-inch (3 L) baking dish. Spoon heaping ⅓ cup of the beef mixture onto centre of each tortilla; roll up.
Arrange, seam side down, in single layer in baking dish. Pour remaining sauce over top. Sprinkle with Monterey Jack and green onions. Broil until Monterey Jack is melted, about 3 minutes. Garnish with cilantro.
NUTRITIONAL INFORMATION, PER SERVING: about 691 cal, 52 g pro, 33 g total fat (14 g sat. fat), 46 g carb, 4 g fibre, 136 mg chol, 1,238 mg sodium, 1,000 mg potassium. % RDI: 30% calcium, 56% iron, 15% vit A, 17% vit C, 49% folate.
